Having eaten here a couple of times, I think the food is not quite as good as -- doesn't quite reach the level of exquisiteness of -- the food Chef Stupack served at the occasional special regional dinners at Empellon Taqueria. Nevertheless, it's very good indeed. Probably the best food of its kind that's yet been served regularly in New York.

One dish I really liked that hasn't been mentioned yet are the roast carrots served room temp in yoghurt and mole poblano with big leaves of watercress. A nice bunch of contrasting flavors and textures.

I didn't see what was wrong with the blood sausage that came with the sweetbreads. But I'm nowhere near as tough an audience as Orik.

I love the Mescal/Tequila selection. And I love the cocktails. Lauren Resler's desserts are excellent.

Wilfrid will despair at learning that the stuffed rabbit was off the menu on my second visit, last Saturday. But will be encouraged by the bartender's promise (after consulting the kitchen) that it will return when a new supply comes.

I didn't see what was wrong with the blood sausage that came with the sweetbreads. But I'm nowhere near as tough an audience as Orik.

That it's not blood sausage? I like blood sausage that's left custard-like but when someone says longaniza I expect a different treatment. Maybe if I try it again and think of it as bloodless sausage I'll like it better... the sweetbreads sure are good.

sandwiches that are large and filling and do not contain tuna or prawns

Mexican longaniza is a lot softer and creamier than the Dominican longaniza (chewy, gnarly). This takes it another step, and certainly has a blood sausage texture and color, but I found it recognizable.

Orik, Can you please go on Eater and explain that this is not authentic Mexican cuisine in any way shape or form? The rest of you are welcome as well. Unless one of you is "guest" in which case, you're wrong. Empellon Cocina is not serving authentic Mexican food.

Someone else can link, as I just bring you porn when I try, apparently.

Edited to say "authentic Mexican food." I think they are serving authentic food

I don't know what "authentic" means in this context. This food isn't traditional. But would I be shocked to be served it at a restaurant in Oaxaca like, say, La Biznaga? No. It's more like Mexican food I've had in Mexico than it is like anything else.

It's certainly not watered down.

I just don't think "authentic" is a word that brings much to the table here.